Used Safeway brand marinara, did not salt my eggplant, used western family brand breadcrumbs mixed with Kraft brand parm. Had to baked a little longer before assembling,but overall super easy to make and really good!

Reviewer:

I followed the recipe, but the eggplant wasn't really cooked through. Plus the sauce layer with the cheese was a bit clumpy -- I didn't like how this layer cooked between the eggplant slices. I would go back to a more traditional fry-first recipe next time.

Reviewer:

1/4 inch thick, skin off, Sea salt for 30 min., rinse, dry completely, dunk in egg whites then seasoned bread crumbs, put on nonstick and cook for 8-10 min. Per side at 400 degrees. Then eat - may be better plain than with all the salty cheese and sauce.
Small, heavy male eggplant = less bitter

Reviewer:

I followed the ingredients but didn't bother to measure since I only had one eggplant and was only feeding me and two toddlers but I thought it was amazing. I did sprinkle them with a little Himalayan Salt from Tastefully Simple before breaking etc., also I baked for 10 mins on each side. I will make this again for my husband next time.